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OpenAlex Citation Counts

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OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

Effect of the Addition of Dried Dandelion Roots (Taraxacum officinale F. H. Wigg.) on Wheat Dough and Bread Properties
G. Cacak-Pietrzak, Dariusz Dziki, Urszula Gawlik‐Dziki, et al.
Molecules (2021) Vol. 26, Iss. 24, pp. 7564-7564
Open Access | Times Cited: 20

Showing 20 citing articles:

Wheat Bread Enriched with Black Chokeberry (Aronia melanocarpa L.) Pomace: Physicochemical Properties and Sensory Evaluation
G. Cacak-Pietrzak, Dariusz Dziki, Urszula Gawlik‐Dziki, et al.
Applied Sciences (2023) Vol. 13, Iss. 12, pp. 6936-6936
Open Access | Times Cited: 13
Effect of Insoluble Dietary Fiber Extracted from Feijoa (Acca sellowiana (O. Berg) Burret.) Supplementation on Physicochemical and Functional Properties of Wheat Bread
Dan Wang, Qingmin Wang, Yunfei Sun, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 2019-2019
Open Access | Times Cited: 9
Quality and Sensory Profile of Durum Wheat Pasta Enriched with Carrot Waste Encapsulates
Vanja Šeregelj, Dubravka Škrobot, Jovana Kojić, et al.
Foods (2022) Vol. 11, Iss. 8, pp. 1130-1130
Open Access | Times Cited: 16
Dried and Powdered Leaves of Parsley as a Functional Additive to Wheat Bread
Dariusz Dziki, Waleed H. Hassoon, Beata Biernacka, et al.
Applied Sciences (2022) Vol. 12, Iss. 15, pp. 7930-7930
Open Access | Times Cited: 15
Application of Conventional and Hybrid Thermal-Enzymatic Modified Wheat Flours as Clean Label Bread Improvers
Piotr Lewko, Agnieszka Wójtowicz, Marek Gancarz
Applied Sciences (2024) Vol. 14, Iss. 17, pp. 7659-7659
Open Access | Times Cited: 2
The Impact of Ganoderma lucidum (Curtis) P. Karst. Supplementation on the Technological, Chemical, and Quality Parameters of Wheat Bread
Paulina Łysakowska, Aldona Sobota, Anna Wirkijowska, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3101-3101
Open Access | Times Cited: 2
Dandelion Flowers as an Additive to Wheat Bread: Physical Properties of Dough and Bread Quality
G. Cacak-Pietrzak, Dariusz Dziki, Urszula Gawlik‐Dziki, et al.
Applied Sciences (2022) Vol. 13, Iss. 1, pp. 477-477
Open Access | Times Cited: 14
Chemical Composition and Antioxidant Activity of Asteraceae Family Plants
Ewa Piątkowska, Wioletta Biel, Robert Witkowicz, et al.
Applied Sciences (2022) Vol. 12, Iss. 23, pp. 12293-12293
Open Access | Times Cited: 13
Sourdough Wheat Bread Enriched with Grass Pea and Lupine Seed Flour: Physicochemical and Sensory Properties
G. Cacak-Pietrzak, Katarzyna Sujka, J. Księżak, et al.
Applied Sciences (2023) Vol. 13, Iss. 15, pp. 8664-8664
Open Access | Times Cited: 7
The effects of fermentation time on sourdough bread: An analysis of texture profile, starch digestion rate, and protein hydrolysis rate
Paulina Terrazas‐Avila, Heidi Maria Palma‐Rodríguez, Ricardo Omar Navarro‐Cortez, et al.
Journal of Texture Studies (2024) Vol. 55, Iss. 2
Closed Access | Times Cited: 1
Assessment of the Application Possibilities of Dried Walnut Leaves (Juglans regia L.) in the Production of Wheat Bread
Karolina Pycia, Agata Pawłowska, Joanna Kaszuba
Applied Sciences (2024) Vol. 14, Iss. 8, pp. 3468-3468
Open Access | Times Cited: 1
Enrichment of bakery products with different formulations of bioactive microconstituents from black Corinthian grape: Impact on physicochemical and rheological properties in dough matrix and final product
Evgenia N. Nikolaou, Evangelia Karvela, Eleni Marini, et al.
Journal of Cereal Science (2022) Vol. 108, pp. 103566-103566
Closed Access | Times Cited: 7
Assessment of the Fungistatic Properties of Calendula officinalis L. Water Extract and the Effect of Its Addition on the Quality of Wheat Bread
Izabela Podgórska-Kryszczuk, Urszula Pankiewicz
Applied Sciences (2023) Vol. 13, Iss. 12, pp. 7286-7286
Open Access | Times Cited: 3
Walnut Male Flowers (Juglans regia L.) as a Functional Addition to Wheat Bread
Karolina Pycia, Agata Pawłowska, Joanna Kaszuba, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 3988-3988
Open Access | Times Cited: 5
Ruderal Plant Diversity as a Driver for Urban Green Space Sustainability
Elena D. Mogîldea, Claudia Biţă‐Nicolae
Urban Science (2024) Vol. 8, Iss. 4, pp. 159-159
Open Access
Ground Ivy (Glechoma hederacea L.) as an Innovative Additive for Enriching Wheat Bread: Study on Flour Fermentation Properties, Dough Rheological Properties and Bread Quality
Karolina Pycia, Agata Pawłowska, Zuzanna Posadzka, et al.
Applied Sciences (2024) Vol. 14, Iss. 20, pp. 9392-9392
Open Access
EDUCATION AND SCIENCE IN UKRAINE IN THE PERIOD OF TODAY'S GLOBAL CHALLENGES

GS Publishing Services eBooks (2024)
Open Access
Cereal Coffee as a Functional Additive in Wheat Bread: Impact on Dough and Bread Properties
G. Cacak-Pietrzak, Justyna Grabarczyk, Anna Szafrańska, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 3991-3991
Open Access
Functional Bakery Products: Technological, Chemical and Nutritional Modification
Piotr Zarzycki, Anna Wirkijowska, Urszula Pankiewicz
Applied Sciences (2024) Vol. 14, Iss. 24, pp. 12023-12023
Open Access
Comprehensive Analyses of Breads Supplemented with Tannic Acids
Yanbin Guan, Xun Yang, Chuang Pan, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3756-3756
Open Access | Times Cited: 1
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